#pie baking

Things are getting more cloudy here but it’s still not bad. At 1:10pm the temperature soared to 22F degrees (-6C).

Pie: the rest of the story-

Yea I made the pumpkin pie I spoke of in this morning’s post. I had everything measured ahead of time and I mixed most of it in a bowl and poured it into the pie shell. It was then that I noticed that I forgot to add the spices in there that I had pre-measured. 🤬. I had to incorporate them into the mix while already in the pie shell.

its that time of the year ! first weekend of octobre means nothing but pumpkin and apple picking, and baking pies upon pies.

i made the apple pie completely from scratch, even picked the apples myself today. the blueberry pie however? not so much. canned filling and premade crust. though, one is clearly better.

1. Use ICE water emphasis on Ice you want it to be more like a slurry than water (I've use literally just ice before.

2. Under mix your dough. You want to be able to still see and feel the butter as you shape your crust to the pan. Basically once the flour is no longer powder; stop mixing.

3.CHILL YOUR DOUGH put it in the fridge for 24 hours when I worked as a pastry chef, I would make the dough for the next day first thing, then use the dough I made the day before for my pies.

4. Rolling the dough. Other big thing with pie crusts is that they are "high gluten" which means the dough will be fairly elastic. and like elastic you can only stretch it so far at first before it snaps back. so if you notice your dough is creeping backwards after you roll. You just have to stop rolling it out for a sec and give the gluten a chance to rest before rolling it again (picking up and dropping the dough back on thecounter can help speed up the gluten resetting).

5. COVER that bottom in in fork holes to help the bottom cook better and prevent the bottom from puffing up then chill it for 30 minutes to prevent the dough from becoming misshapen from the oven.

6. Par bake the bottom for about 15 minutes before you assemble your pie. That way you're less likely to deal with the problem of the overcooked top and the undercooked bottom. To be clear a pie that doesn't have a top crust and doesn't need to bake the filling needs a fully baked crust before you assemble.

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